Saturday, July 30, 2011

Sri Lankan Green Bean Curry

My mother makes the best green bean curry. She came over the other day and showed me just how she makes it so I could take pictures for this post. This curry is a perfect vegetarian/vegan dish and it goes well with any rice and curry meal.

Notes: You can use frozen or fresh green beans for this dish. I used frozen green beans. You can cut them into smaller pieces if you desire. If you do, adjust your cooking time because they will cook faster.

Heat 1 Tbs of canola oil in a large frying pan on medium-high heat. Once heated, add the onions, chilies, curry leaves, cinnamon stick and fenugreek seeds. Fry for a few minutes until onions become tender.

Next add your cumin and mustard seeds. Fry for another few minutes.

Then add your green beans and your dry spices. Cook for 5-7 minutes.

Next add your coconut milk (or cow's milk). Cook for another 5-7 minutes. You want to taste for salt and seasoning here. Once the green beans are very tender (but not mushy)and have absorbed all the flavors of the spices your dish is done.

Serve as part of a rice and curry meal. Enjoy.

Copyright: All content, photos and text are property of Curry and Comfort and cannot be used without permission

Yum! I'm totally going to make this...maybe even tonight! I love Sri Lankan-style curries like this one with the coconut milk...I've never heard of this particular one with the green beans, so I can't wait to try it!

Hi Deb, Yes, all the ingredients in this dish are very commonly used in Sri Lankan cooking. We do use a lot of coconut milk because coconut trees are very abundant in Sri Lankan as well. If you do not have coconut milk you can use cow's milk. Hope you enjoy the dish. :)

I am curious to find out what blog platform you happen to be working with?I'm experiencing some minor security issues with my latest site and I would like to find something more risk-free. Do you have any suggestions?

I just attended a Sri Lankan dinner at our local university, and curried green beans were one of the menu items. I love curries, and those beans were just crazy good! Your recipe ingredients look very much like what I could see and taste in them, so I'm going to try it.

I love Sri Lankan food. I often order a mixed vegetable curry, noodle curry dish and chickpea curry dish at my favorite restaurant. Fresh green beans are out season here. Wondering if you think I could swap it out for chickpeas/ noodles / or mixed veg? If so would you anticipate needing to double the sauce?

Top Blogger Award

Blogher

Privacy Policy

Copyright

Copyright: All recipes, content, and images (unless otherwise stated) are the sole property of Kitchen Simmer formerly known as Curry and Comfort. Please do not use without prior written consent. Unauthorized reproduction is strictly prohibited.